Cream Cheese Ramen

*I haven't actually tried this yet, but it looks amazing!

1 instant ramen brick (not a noodle cup; discard flavor packet)

1 Tbs butter

2 oz. cream cheese, cubed

3 Tbs Parmesan cheese (from the green can is fine!), plus more if desired

Kosher salt and black pepper

1 tsp olive oil

Any desired additional toppings: sautéed sausage or pepperoni; you could sub out the cream cheese                 with half a round of Boursin or four wedges of Laughing Cow cheese; you could add a sprinkling of          Everything Bagel seasoning mix...  the options are limitless!

In a small saucepan, bring 2 cups water to boil.  Add the noodle brick and cook for about 90 seconds, until the strands are separated and loose but still slightly underdone.  Using a slotted spoon or spider strainer, remove noodles to a serving bowl but keep the noodle water in the pot.

Pour out most of the water, leaving about 1/3 c in the saucepan.  Over low head, add the butter, cream cheese, Parmesan, a pinch of salt, and a generous amount of black pepper to the remaining noodle water.  Stir to incorporate and melt the cream cheese into the liquid until the sauce is uniform and smooth.

Turn off heat.  Add the cooked noodles back to the pot and gently fold into the sauce.  Return the finished noodles to the serving bowl.  Top with more Parmesan, cracked pepper, and a drizzle of olive oil, along with any desired additional toppings.

From The New York Times Cooking Page